Ratatouille Bake

Ingredients:

-1 Tbsp. olive oil

-5 cloves garlic, minced

-1 onion, chopped

-2 cups peeled/diced eggplant 

-2 cups chopped zucchini

-1 green bell pepper

-1 (14 oz) can diced tomatoes

-1 (8 or 12 oz) package cheese ravioli

-3/4 cups shredded mozzarella cheese

-1 cup mushrooms

-Pinch of basil, parsley, and salt

Directions:

Grease/spray a 2 1/2 quart baking dish. Heat olive oil in skillet; cook and stir garlic, onion, and eggplant until the vegetables soften (8 minutes approximately). Stir in zucchini, bell pepper, tomatoes, basil, parsley and salt. Bring to a boil. Reduce heat and simmer 20 minutes.

Cook frozen ravioli, drain. Spread in a layer on bottom of baking dish. Spoon vegetable mixture over ravioli. Sprinkle with cheese. Cover with foil. 

Bake at 3508 for 20  minutes. Take off foil for the last 10 minutes to reduce juices.